Venetian Cookies
VENETIANS
(Rainbow Cookies)
(Seven Layer Cookies)
Perhaps these cookies are reminiscent of the shimmering colors in Venice, that jewel of a city by the sea.
Bake at 350 degrees for 15 minutes.
Makes about 7 dozen cookies.
1 (8 oz.) can almond paste (not marzipan)
1 ½ cups (3 Sticks) unsalted butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
Green food coloring
Red food coloring
1 jar (12 oz.) apricot preserves
2 ½ squares (1 oz. each) semisweet chocolate (I use more)
Grease three 13 x 9-inch baking pans.
Line with waxed paper, grease again.
Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks, salt and almond extract. Beat with electric mixer until light and fluffy.
Mix in flour until well blended.
Beat egg whites in medium size bowl until stiff peaks form. Stir into almond mixture with wooden, using turning motion similar to folding.
Spread 1 ½ cups batter evenly in one pan. Remove another 1 ½ cups to small bowl; tint with green food coloring. Spread evenly in second pan. Add red food coloring to remaining batter; spread evenly in third pan.
Bake in preheated moderate oven (350) for 15 minutes or until edges are lightly golden. (Cake layers will each be about ¼ inch thick.) Immediately remove cakes from pans to large wire racks to cool.
Place green layer on cookie sheet.
Heat apricot preserves in small saucepan; strain. Spread half the warm preserves over green layer, being sure to bring right to edges. Place yellow layer on top. Spread with remaining preserves. Place pink layer, top-side up, on yellow layer. Cover with plastic wrap. Weight down with large wooden cutting board or heavy flat tray.
Refrigerate overnight.
Melt chocolate in top of double boiler over hot water. Trim edges of cake to make even. Spread chocolate over top. Let chocolate set at room temperature. Cut into 1” squares. Refrigerate to store.
(Rainbow Cookies)
(Seven Layer Cookies)
Perhaps these cookies are reminiscent of the shimmering colors in Venice, that jewel of a city by the sea.
Bake at 350 degrees for 15 minutes.
Makes about 7 dozen cookies.
1 (8 oz.) can almond paste (not marzipan)
1 ½ cups (3 Sticks) unsalted butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
Green food coloring
Red food coloring
1 jar (12 oz.) apricot preserves
2 ½ squares (1 oz. each) semisweet chocolate (I use more)
Grease three 13 x 9-inch baking pans.
Line with waxed paper, grease again.
Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks, salt and almond extract. Beat with electric mixer until light and fluffy.
Mix in flour until well blended.
Beat egg whites in medium size bowl until stiff peaks form. Stir into almond mixture with wooden, using turning motion similar to folding.
Spread 1 ½ cups batter evenly in one pan. Remove another 1 ½ cups to small bowl; tint with green food coloring. Spread evenly in second pan. Add red food coloring to remaining batter; spread evenly in third pan.
Bake in preheated moderate oven (350) for 15 minutes or until edges are lightly golden. (Cake layers will each be about ¼ inch thick.) Immediately remove cakes from pans to large wire racks to cool.
Place green layer on cookie sheet.
Heat apricot preserves in small saucepan; strain. Spread half the warm preserves over green layer, being sure to bring right to edges. Place yellow layer on top. Spread with remaining preserves. Place pink layer, top-side up, on yellow layer. Cover with plastic wrap. Weight down with large wooden cutting board or heavy flat tray.
Refrigerate overnight.
Melt chocolate in top of double boiler over hot water. Trim edges of cake to make even. Spread chocolate over top. Let chocolate set at room temperature. Cut into 1” squares. Refrigerate to store.